YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
A vibrant bowl featuring lightly grilled chicken, fluffy quinoa, and tender roasted broccoli, all enhanced with a drizzle of olive oil and fresh avocado for creaminess. This dish offers a balanced yet light meal that's full of flavor and perfect for a wholesome lunch.
INGREDIENTS
2.4 ounces Chicken Breast (raw)
1/2 cup Cooked Quinoa
1/2 cup Roasted Broccoli
2 teaspoons Olive Oil
1/4 medium Avocado
PREPARATION
Preheat your grill and your oven to 400°F for roasting the broccoli.
Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken over medium-high heat until cooked through, about 5-6 minutes per side. Once done, let it rest and then slice into strips.
Toss broccoli florets with a small amount of olive oil, salt, and pepper, and roast in the oven for 12-15 minutes until tender and slightly caramelized.
Prepare cooked quinoa according to package instructions, if not already done.
In a bowl, combine the quinoa, roasted broccoli, and grilled chicken slices. Drizzle the remaining olive oil over the top.
Slice the avocado and gently fold into the bowl or layer on top. Finish with a squeeze of lemon if desired and serve immediately.